Green Cheese Maker - 30 June 2008 01:32 PM
OK, more questions:
1. If one needs to cook longer to get the acidity out of the curd, will this not compound the dryness problem?
2. Is it possible to reduce the acidity without reducing moisture? Perhaps by washing with a slightly alkaline water?
3. (and somewhat unrelated) If CaCl improves the structure of pasteuirized, homogenized milk; what would it do in raw milk?
Answers:
1. cooking longer means less lacose the result is less acid, at same time acid inside the curds helps u to withdraw whey at lower temp and so on.
. no because cheddar are cooked for long time and still high in moister 39%.
2. washing alkaline will not work, reducing acidity is done by controlling the cooking temp and final moisture content.
3. nothing, just firming more if the milk is at late lactating cycle and used for goat milk , because raw goat milk is homogenized by nature.